Spring Lemon Strawberry Cake

Name: Spring Lemon Strawberry Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; Zest of 2 lemons; 1 ½ cups fresh strawberries, hulled and chopped; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest

Highlighted under: Celebration Seasonal Food Ideas

I absolutely adore this Spring Lemon Strawberry Cake! It perfectly captures the essence of spring with its light, refreshing flavors. The tartness from the lemons combined with the sweetness of ripe strawberries creates a beautiful balance that is simply irresistible. As I baked this cake, I loved how the vibrant colors mirrored the cheerful atmosphere of the season, making it perfect for any gathering or celebration. Whether paired with afternoon tea or served as a dessert at a festive dinner, it's sure to impress everyone.

Created by

Isolde Bennett

Last updated on 2026-02-23T19:21:36.509Z

While experimenting with different flavor combinations, I discovered that lemon and strawberries create a vibrant, fresh flavor profile that is ideal for my spring celebrations. As I whipped up the batter, the aroma of lemon zest filled my kitchen—it's a scent that just screams ‘spring’! This cake not only looks delightful but also carries a moist texture that leaves everyone asking for seconds.

What I find particularly helpful is to use fresh strawberries rather than frozen ones, as they provide a burst of juiciness and add to the cake's freshness. I once used frozen strawberries in a pinch, and the texture was never quite the same. Trust me; fresh beats frozen every time for this recipe!

Why You'll Love This Cake
Zesty lemon flavor balanced with sweet strawberries
Light and airy texture that melts in your mouth
Visually stunning, perfect for special occasions

Understanding the Ingredients

The key to the delightful flavor of this Spring Lemon Strawberry Cake lies in its ingredients. Ripe strawberries add natural sweetness and moisture, while the fresh lemon zest and juice infuse the cake with a bright, zesty flavor that is quintessentially spring. For best results, choose strawberries that are in season for maximum freshness and flavor. You can also substitute with other berries like raspberries or blueberries, but adjust the amount of sugar as needed to balance the tartness.

The butter in this recipe not only contributes to a rich flavor but also plays a crucial role in the cake's texture. It should be softened to room temperature to achieve the desired creamy consistency when creaming with sugar. If you are looking for a dairy-free option, you can replace the butter with a plant-based counterpart, such as coconut oil, although this may slightly alter the flavor profile.

Mixing and Baking Tips

Achieving a light and airy texture is essential for this cake, so be careful not to overmix the batter once you combine the wet and dry ingredients. Gently fold in the strawberries using a spatula, which helps maintain the cake's fluffiness. I recommend mixing until just combined, as overmixing can lead to a denser cake. If you notice lumps in the batter, don’t worry; a few small lumps are perfectly fine and can contribute to a tender crumb.

When baking the cake, keep an eye on the oven during the last few minutes of baking. The cakes should be a light golden color, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the tops are browning too quickly, consider placing a piece of aluminum foil over the cakes to prevent further browning while they finish baking. This technique helps to achieve that perfect, moist interior without burning the edges.

Ingredients

Gather the following ingredients to make your Spring Lemon Strawberry Cake:

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Zest of 2 lemons
1 ½ cups fresh strawberries, hulled and chopped

Lemon Glaze Ingredients

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your delicious Spring Lemon Strawberry Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper for easy release.

Mix the Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped strawberries.

Bake

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Assemble the Cake

Once the cakes have cooled fully, place one layer on a serving plate. Drizzle with lemon glaze, then add the second cake layer on top and drench it with more glaze. Enjoy!

Slice and serve to showcase the beautiful layers, and perhaps pair it with a dollop of whipped cream!

Pro Tips

For an extra burst of flavor, consider adding a layer of fresh strawberries between the cake layers or top with whipped cream and fresh mint leaves.

Serving Suggestions

This Spring Lemon Strawberry Cake can be a show-stopper at any gathering. For a more elegant presentation, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy elements complement the tartness of the cake beautifully, offering a delightful contrast in textures. Adding some lemon slices and fresh strawberries on top makes for a vibrant garnish that emphasizes the cake's flavors.

If you're hosting a tea party or brunch, consider pairing this cake with a refreshing herbal tea or a glass of sparkling lemonade. The light flavors of the cake and beverage will harmonize perfectly, making for a truly special experience. It can also serve as a lovely dessert to wrap up a family dinner or picnic!

Storage and Make-Ahead Tips

To keep your Spring Lemon Strawberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you'd like to keep it longer, you can refrigerate it for about a week. Just be aware that refrigeration can slightly change the texture, making it less fluffy. For longer storage, freeze the unglazed cake layers individually wrapped in plastic wrap, then in aluminum foil, for up to three months. Be sure to thaw the cake at room temperature before adding the glaze, which can enhance the presentation and taste.

Making this cake ahead of time is a great idea for busy schedules; you can prepare the cake layers in advance and freeze them. When ready to serve, whip up the lemon glaze while the cake is thawing. This technique not only saves time but also ensures you have a fresh and delicious dessert ready to impress your guests with minimal last-minute effort.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

While fresh strawberries are highly recommended for their texture and flavor, you can use frozen strawberries if necessary. Just be sure to thaw and drain them well before adding to the batter.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness, but allow it to reach room temperature before serving.

→ Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for better structure.

→ What can I use instead of buttermilk?

If you don't have buttermilk, you can create a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using.